I’m not a great cook. I’ve improved a lot since having kids, and even more recently, since needing to make everything from scratch and learn a little more about the chemistry and science of cooking and baking (in order to replace gluten and eggs and all that good stuff in recipes).
So sometimes the best things I’ve made seem to come from those little stolen moments of inspiration while the baby is happy with Payman and I’ve gotten dinner cleaned up quickly.
Last night was such a night. And Oh. My. God. Good.
For Payman’s 30th a week ago I made him a nice gluten and dairy free chocolate cake, but it still had chickpea flour and cornstarch and eggs and things me and Ada don’t eat right now, but I wanted it to come out right, so I didn’t want to make it with all of our restrictions.
Ever since then I’ve been thinking about finding the time to make a little chocolate cake. And it came out so amazingly well.
Some people swear to me that if you don’t bake with eggs and milk and butter, and much less gluten, things will turn out wrong. And thank God they are mistaken!
I made a mini-little chocolate cake.
No gluten, dairy, egg, corn, cane sugar, legume. Vegan.
Mix the dry:
1.5 cups teff flour
pinch salt and pumpking pie spice
1/2 tsp baking soda (You could use baking powder, but you have to get a special corn free one that I didn’t bother to use this time)
2 or 3 tablespoons raw cacoa powder.. honestly I didn’t measure, but I think that was about it.
Then, cream 1/4 cup maple syrup and 1/2 cup spectrum shortening, or other vegan butter. (or butter if dairy isn’t what you are avoiding!)
Add 2 eggs worth of flax goo egg replacer.
(Flax goo is 1 tablespoon of flax meal mixed with 3 tablespoons hot water for each egg, gets an eggy consistency when baked with).
Mix it all up, pour in the pan! Bake at 350 for 55 minutes.
It rose beautifully and tasted awesome. I hope its repeatable for you all out there and me as well!
For icing, I creamed spectrum shortening with maple syrup (use honey if you aren’t a strict vegan). Added a dash of lime juice, which makes it taste a little like cream cheese frosting and a tiny, tiny pinch of salt.
Oh. So. Good. I’m in love, once again.
You know, I was never big on chocolate before eliminating other foods, now I adore it.